Separate the cabbage leaves, removing the tough outer leaves and the core, and wash.

Toast the slices of black bread.
Put the cabbage leaves in a casserole with the chopped pancetta and let it simmer over a medium heat until they brown.
In an earthenware dish, add a layer of bread slices, sprinkle with the gravy, cover with the cabbage and spices, then add a layer of parma ham and slices of fontina cheese.

Repeat the layers until the ingredients are finished.
Pour the broth, so as to wet all the bread and bake in a preheated oven at 180°C for about 1 hour. Serve in the cooking pot.